Beef
Sweet roasted shallots and carrots with juicy rump steaks drizzled in a tarragon and mustard dressing.
1. Set oven to 200ºC. Peel and quarter shallots. Trim baby carrots, cut purple carrots into batons. Toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 15 minutes, or until golden. Drain beans, add to tray and roast for 5 minutes.
2. Whisk together 1 tsp tarragon, 2 tsp mustard, 1 tbsp vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
3. Heat a frypan with 1 tbsp oil over high heat. Season beef steaks with salt and pepper. Cook for 3-4 minutes, or until cooked to your liking. Set aside on a plate to rest.
4. Scatter baby spinach over roasted vegetables on the tray. Slice cooked steaks and arrange on top of vegetables. Spoon over dressing to taste.
Notes:
Carrot leaves can be rinsed and scattered over the top of the finished dish.
2. Whisk together 1 tsp tarragon, 2 tsp mustard, 1 tbsp vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
3. Heat a frypan with 1 tbsp oil over high heat. Season beef steaks with salt and pepper. Cook for 3-4 minutes, or until cooked to your liking. Set aside on a plate to rest.
4. Scatter baby spinach over roasted vegetables on the tray. Slice cooked steaks and arrange on top of vegetables. Spoon over dressing to taste.
Notes:
Carrot leaves can be rinsed and scattered over the top of the finished dish.
Shallots 2
Baby carrots 1 bunch
Purple carrots 3
Cannellini beans 2 x 400g
Beef rump steaks 600g
Baby spinach 1/2 bag (100g)
From your pantry:
oil (for cooking + olive), salt, pepper, apple cider vinegar, dijon mustard, dried tarragon.
Baby carrots 1 bunch
Purple carrots 3
Cannellini beans 2 x 400g
Beef rump steaks 600g
Baby spinach 1/2 bag (100g)
From your pantry:
oil (for cooking + olive), salt, pepper, apple cider vinegar, dijon mustard, dried tarragon.
